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Preparation

1. In a large pan, saute venison until just cooked. Drain and set aside. Cook in batches if necessary to keep from crowding in the pan.
2. In a large heavey-bottomed pot, saute bacon over medium heat until it is brown and has given up its fat. Remove and set aside.
3. Saute onions and peppers in the bacon fat, stirring frequently, until soft, about 5 minutes. Add garlic and vinegar and cook for 2 minutes. Add chili powder, paprika, cumin, salt, pepper, cinnamon, and cook, stirring often, for about 3 minutes. Add venison and bacon. Stir well and cook for one minute.
4. Add honey, molasses, beer, wine and tomatoes. Mix well, bring to a boil, and reduce heat to low.
5. Cook a t a slow simmer, uncovered, for an hour and stir frequently. Taste and adjust seasonings, adding more chili powder or chipotles if you want more heat.
6. Add beans and cook for another hour, continuing to stir. The chili is done when it is thick enough for your liking. Garnish with chopped cilantro (optional).